Personal Practices
The simplest way
bacteria can contaminate food is through a food handler. Strict personal
hygiene can reduce bacterial contamination to food:
- Hand
Washing
- Practicing
Clean Personal Habits
- Food
Handler Health
Temperature Control
Because
many foods are high in moisture and rich in protein, they are capable
of supporting rapid bacteria growth.
The most important thing for you to remember is the danger
zone. The temperature danger zone is between
41° F and 140° F. A potentially hazardous food held in
the temperature danger zone too long is unsafe! That's because the danger
zone is the best temperature for bacteria to grow in. And that means
it's the worst temperature for food.
- Overview
- Cooking
- Reheating
- Cooling
and Storage
Handling and Storage
Cleaning
and Sanitizing
Governmental Regulations
Quality Control Evaluation
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